DEVELOPING A RECIPE FOR MEAT BREADS WITH THE ADDITION OF SWEET MUSTARD

Abstract

Consumption of meat products is constantly growing in Ukraine, as well as around the world. In recent years, the meat industry has seen increased competition between companies to expand the range of products using flavour compositions. Due to rising prices for meat raw materials and energy, meat industry enterprises are in constant economic dependence on a significant increase in the cost of products. Today, the task of forming safety and quality indicators in the production of cooked sausages is an urgent one. Improving the technology of cooked sausages with the addition of vegetable raw materials - mustard seeds enriched with minerals and polyunsaturated fatty acids to improve quality and give the product improved organoleptic properties is relevant in the current environment of shortage of meat raw materials and its constant rise in price. Pork is traditionally the main component of sausage products in Ukraine. It is highly digestible. This meat contains biologically complete proteins and fats in an easily accessible form, as well as B vitamins. In the experimental recipes of meat breads, mustard is used as a filler, which increases the nutritional value and improves the taste of the product. Mustard stimulates the breakdown of fat and improves protein digestion, while activating metabolism. The peculiarity of this flavouring is that in addition to mustard grains, honey, sugar, ground cloves and wine vinegar are added in appropriate proportions, which gives this additive a sweetness with a slight burning sensation. The study proved that it is possible to improve the formulation of meat breads with flavour fillers. This flavour composition improves the functional and technological properties of model minced meat: The moisture content is increased by 2.4%, and the moisture content is increased by 2.1%, which makes the product juicier. It has been shown that the use of crushed mustard grains with varying degrees of hydration in the specified proportions does not worsen the sensory characteristics of the developed meat breads, but, on the contrary, improves their organoleptic characteristics.